2 tbs olive oil
1 lb. boneless chicken breasts, chopped
2 zucchini, chopped
2 cloves garlic, minced
2 tsp grated lemon zest
Juice of one lemon
1/2 tsp crushed red pepper
Pinch of cinnamon
1 cup green olives, chopped
4 cups chicken stock
1 1/4 cups quinoa
1/4 cup parsley, chopped
1/4 cup mint leaves, chopped
Salt & pepper
Heat olive oil in a large skillet.
Add the chicken and cook until lightly browned, 3 minutes.
Add the onion, zucchini, garlic, lemon zest, red pepper and cinnamon. Season with salt & pepper.
Cook for 3-5 minutes, then add the olives.
Cook for 3 more minutes.
Stir in the chicken stock and bring to a boil.
Stir in the quinoa, cover the pan, turn off the heat and let stand for 5 minutes.
Fluff with a fork and then add the parsley, mint and lemon juice.
Toss to combine.